Preserve Basil and Other Herbs: Top Tips for Drying Homegrown Herbs

Herbs make every meal pop, accentuating the flavors and brightening the whole dish. Growing an herb garden is easy, fun, and rewarding, especially if you enjoy cooking. If you experience short seasons like Partners’ Gardens does in New Hampshire, you want to do everything you can to preserve the harvest so you can enjoy your bounty all winter. Stop running to the grocery store whenever you need a sprig of rosemary or a pinch of oregano. We know you’re disappointed in those tiny plastic containers of grocery store basil like we are. 

Drying herbs like basil, lavender, parsley, and dill will bring a smile to your winter self, and you’ll thank your summer gardening self for the forethought and planning. Nothing beats a handful of fresh herbs from the garden for your dinner recipe, but dried homegrown herbs are second best. 

Dry herbs simply by air drying them, using a dehydrator, oven, microwave, or a paper bag in your car. Drying herbs at home is a fun activity with kids and is a way to preserve your summer bounty. Plus, it’s great for gardeners of all levels. Let’s discuss why drying herbs is essential and failsafe ways to do it safely and efficiently. 

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Understanding the Basics of Drying Herbs

Before we explore the various ways to dry herbs, let’s talk about what it is and why you should do it. Herb drying removes the moisture from herbaceous plants' leaves and stems, concentrating the flavorful oils. 

Growers can preserve herbs by adding them to oils, vinegars, and salves, but drying them is the easiest method. Setups can vary based on quantity, space available, and the types of herbs you’re drying; you only need a well-ventilated area and ideal conditions to get the best end product. The National Center for Home Food Preservation advises against sun-drying as your herbs may lose flavor and color. 

One of the best parts about dried herbs is that the potency is much higher, so you only need a fraction of dried herbs to get the same bold flavor as a large amount of fresh herbs would provide. 

Dessert herbs that grow in hot, dry climates, including rosemary, oregano, marjoram, savory, and thyme, tend to dry best, as their oils are less volatile and less vulnerable to damage. While you may read that herbs like basil, dill, and chives aren’t ideal for drying, we’ve tried them all and have tips and tricks to ensure you have the best-quality dried herbs possible for your winter cuisine. 

When To Harvest 

Harvest herbs in mid to late morning so any dew evaporates. Get out before the sun gets too hot, which can cause wilting. Herbs harvested in mint (pun intended) condition will dry, taste, and preserve the best. Handle them gently, as bruised leaves won’t keep as well. 

To get the timing right, pay close attention to your plants when you intend to dry your harvest. Flowers should just barely be opening for peak flavor and oil concentration. Smaller, new leaves will have the best flavor. If you grab basil once it’s in full flowering mode, it will taste bitter. Plus, waiting to harvest until plants are flowering reduces the production of future leaves. 

When annual herbs are well cared for and regularly harvested or pruned, they should continue to produce until the first killing frost. Stop pruning perennial herbs about four weeks before your first frost to inhibit new growth that will be vulnerable to a frost. Use sharp, clean shears like the Metallo Harvesting Pruning Shears for maximum control. 

Prune back plants like lavender and tarragon to ½ to ⅓ their size after their first heavy summer flush. Doing so will encourage a second flush. 

Ideal Drying Conditions 

• Temperatures between 95° and 120°F (35° and 49°C)
• Low humidity levels (between 45% and 55%)
• Consistent and moderate airflow
• Out of direct sunlight and away from harsh drafts
• Safe from critters, pests, dust, pets, and kids

Not everyone has the perfect conditions inside their home, but choose a relatively warm place that’s out of sunlight, cold drafts from AC units, and where there isn’t a lot of moisture. A root cellar, attic, and semi-heated garage will work well. 

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5 Easy Methods to Dry Basil and Other Herbs at Home

Here are five easy methods to do so at home, along with recommendations on herbs that perform well with that method. No matter what method you select, ensure your herbs are clean and dry before beginning. Organically grown, clean herbs shouldn’t need any washing, but if you recently experienced rainfall, ensure no lingering soil splashes. Allow excess water to drip off or dry, and remove any damaged leaves and pests before laying them to dry. 

Air-Drying 

Preparing herbs for air drying is quick and easy, and the setup is minimal. Bootstrap Farmer’s 1020 Mesh Extra Strength Trays offer the perfect environment for laying herbs flat to dry while preventing mold and mildew from forming. The holes in the bottom provide plenty of airflow. Place it inside a 1020 tray to catch dry debris or on a rack with nothing underneath. You can also use a simple herb-drying screen made from hardware cloth and some 2x4s. Low-moisture and small-leafed herbs like rosemary, lavender, sage, oregano, and thyme air-dry best. 

Preparing your herbs to air-dry:

• Bundle seven to ten stems full of sage, thyme, or oregano, band them tightly, and hang them in a well-ventilated, low-humidity area out of direct sunlight. Avoid bathrooms, laundry rooms, or near sinks for lower humidity and moisture levels. Place your bundle inside a paper bag to reduce the risk of herbs becoming dusty and reduce moisture. Poke holes all over the bag for airflow. 
• Sage, winter savory, rosemary, and lavender are great for bunch drying. Make a smudge stick by tightly packing sage and wrapping jute around the whole thing, moving up and down the bundle. When burned, a few sprigs of lavender will add a unique floral scent to your smudge sticks. 
• Alternatively, lay stems flat in the tray with a bit of space between each. Only lay out a single layer for maximum airflow. You can leave herb leaves on the stems for drying for easier transport later or remove them first. Basil and mint varieties have high moisture levels that are prone to mold if they aren’t dried quickly. Keep this in mind when selecting your drying method. Oregano, dill, and rosemary will air-dry well using this method. 

Pro tip: If your region has high relative humidity levels, decrease the size of your bunches and allow more space between them. 

For a traditional, farmhouse-feeling dry rack, repurpose a piece of driftwood and drill holes in each end. Weave heavy rope through the holes for hanging from the ceiling. Use jute to tie your herbs together and loop them over the wood. A pantry or storage cellar is an excellent spot because the conditions are ideal for storing food. This drying setup doubles as decoration. 

Hanging herbs to dry forces the essential oils (flavor) to flow from the stems into the leaves where we want them. Air-drying is a good alternative when it’s too hot outside to run the oven, which is the following method we’ll discuss. Check on their progress in 10 to 14 days. 

VIDEO: Why Every Gardener Needs Sage

Oven Drying

The time and temperature of your oven will depend on the herb you’re drying. Many homesteaders don’t go this route because oven temperature is hard to regulate, the temperature inside may not reflect what the dial indicates, and many don’t go low enough to risk damaging herbs. 

You should dry herbs between 170°F (76°C) and 210°F (99°C). Tiny leaves like thyme and oregano will be on the lower temperature end, and hardier herbs like bay leaves can tolerate higher temperatures. If your oven doesn’t get low enough, set it to the lowest temperature possible and leave the door ajar. Line a baking sheet with parchment paper or foil, then place the herbs on top. Allow the herbs to dry for one to four hours. The timing will depend on how you layer, how sturdy the leaves are, your oven, and the weather. 

• Dill: bake for 30 minutes until the color green deepens at 225°F (107°C)
• Chives: bake for 30 minutes at 225°F (107°C) until they’re crispy
• Basil: bake for two to four hours on the lowest setting

Check on your herbs every 30 minutes or so to avoid burning them. Pro tip: Avoid oven-drying lavender, as the heat can damage its highly beneficial essential oils. 

Using a Dehydrator

Dehydrators have been around for decades, a popular staple among homesteaders. They can help you make fruit leathers, meat jerky, kale chips, sundried tomatoes, and dried herbs. While they can be expensive to run, and some models are large and bulky to store, this minor inconvenience results in lots of homegrown winter snacks and ingredients. 

While you can undoubtedly air-dry the following herbs, we recommend using a dehydrator or oven-drying to ensure no moisture is present before storage, which will cause spoilage.

• Basil: two to four hours at 95° to 115°F (35° to 46°C)
• Rosemary: two to four hours on the lowest setting 
• Bay leaves: four hours on the lowest setting 
• Mint: low setting until they’re crunchy
• Marjoram: two hours at 95°F (35°C)

Check your herbs after an hour and adjust the temperature as needed. The results will differ based on the make and model of your dehydrator. 

Paper Bag in a Car

Just like you would punch holes in a paper bag to hang herbs to dry, you can do the same before placing it on the dashboard of your vehicle. Take advantage of the hot, dry environment and monitor it closely, especially in hot regions where the sun can become extreme. 

This method should only require a few days, depending on the weather. Try it with basil, rosemary, lavender, and thyme. 

Microwave Drying

Microwave drying quickly removes moisture but leaves colors and flavors intact. Due to the nature of microwaves and odd-shaped herbs, they may dry unevenly, so while not everyone will love the result of microwaving, it is undoubtedly the quickest way. Dry herbs in your standard microwave by arranging them on a microwave-safe plate or between paper towels, then setting them on high for two to three minutes. Use quick intervals and check in on the progress every 20 seconds. 

Avoid this method with small-leafed herbs like thyme and oregano, which can quickly burn. 

Storing Dried Basil and Other Herbs for Best Results

We recommend using glass jars with air-tight lids to store dried herbs and make them last. You can get a vacuum sealer to remove excess air from the jar each time you break the seal. Ensure the top of the jar is debris-free for the best seal and that the herbs have entirely dried before closing the jar. If you’re not using a vacuum sealer, invest in high-quality plastic screw-on or rubber seal pop-in lids to get a tight fit each time. These lids won’t rust, and you can reuse them indefinitely. Toss a food-safe silica pack inside to help wick away excess moisture that may sneak in. 

Each time you grab the jar of dried herbs, sniff them before adding them to a recipe to ensure no spoilage has occurred. Spoiled leaves may be discolored, spotted, or moldy. 

If you’re not ready to try drying herbs, here are a few that freeze with great results: 

• The flavor of leafy herbs like parsley, cilantro, sage, basil, mint, and dill is comparable to fresh, and the color keeps pretty well. Remove the stems, wash the leaves, and leave them out to dry completely before placing them on a baking sheet to freeze. Once frozen, transfer them into freezer-safe bags or airtight containers and keep them for several months. You can also chop them up and fill an ice cube tray with herbs, covering them with water or oil. Pop out the cubes as you need them. 
• The flavor of chives and the whites of scallions is much better when roughly chopped up and frozen instead of dried. Dry the thinner greens of scallions and add them to winter soups, egg bakes, and stir-fries. 

Try incorporating your favorite herbs to make homemade spice blends that complement your favorite dishes. Create a Herbs de Provence blend with summer savory, basil, thyme, rosemary, bay leaves, oregano, and marjoram, and use it as a fish rub or marinade. Or add basil, parsley, and thyme with salt, dried garlic, and onion powder for a versatile herb seasoning. 

VIDEO: Struggling Herb Gardens? Try Chives

Common Mistakes and How to Avoid Them

We all make mistakes, and the beauty of making them at home with homegrown products is that you can try again all season until you get the process just right. Here are a few common mistakes you might encounter when drying herbs and how to avoid them. 

Over-Drying

Over-drying includes drying them for too long or at a temperature higher than advised, which degrades the essential oils and causes a loss of flavor in the finished product. Thyme, lavender, and oregano have tiny, delicate leaves and will dry pretty quickly. Hang them to dry for two weeks, then check them for doneness. When using a drying method with heat, check on them often for progress and adjust the temperature as necessary. As you gain experience, keep notes on how long certain herbs take. 

Under-Drying

Under-drying herbs will allow moisture that’s still in the cell walls of the leaves to cause rot and decay. Any moisture left inside the leaves before storage will cause all your work to waste time and energy, plus you’ll be out of dried herbs! To avoid this common mistake, ensure that herbs are crispy and have no moisture left before storing them. 

Harvesting Too Early  

If you harvest herbs too early, they may have yet to fully develop their flavor, leading to a less-than-delicious product. When harvested at the cracked bud stage, essential oils will be at their most concentrated levels, resulting in the best flavor after drying. The best time to harvest is when the plant looks its best and is happy. 

Harvesting Too Late

Once flowers arrive, the plant enters the reproductive stages, which can signify stress. Harvesting after the plant has begun to flower will lead to a bitter taste, potentially slowing plant growth and a reduced shelf-life. With an herb like sage, for instance, harvest it when it’s very aromatic, the leaves are pale green, and before they’ve become thick. 

Improper Storage

Steer clear from the following storage solutions: 

• In extreme heat 
• In areas where temperatures are consistently warm 
• In rooms with high humidity 
• Where moisture is a concern 
• Storage containers that are not airtight, like paper, wax bags, or cardboard

Instead, opt for air-tight glass or BPA-free plastic containers with tight-fitting lids. Ideally, you vacuum-seal them before storage.

FAQs About Drying Herbs 

What is the best time of day to harvest basil for drying?

To prevent wilting, harvest basil and other herbs early in the morning. Allow enough time to pass for morning dew to evaporate. Harvest at the cracking bud stage before the plants have begun to flower to avoid bitterness.

How long can homemade dried basil be stored before it loses its potency?

Dried herbs should be stored for six months or less for the best flavor, which is just in time for most of us to have fresh basil, cilantro, and parsley in the garden again. Dried herbs can last up to three years when stored properly, but the flavor will decline with age. 

Should I wash herbs before drying them? 

If the weather has been dry and your herbs are grown organically, they should not require washing. If you recently received rain, you’ll want to rinse off any splashed-up mud, allow it to dry, and then continue with your drying method.

What are the signs that I didn’t dry my basil properly?

If you’ve over-dried basil, it will be brown or black with minimal aroma. If you’ve not allowed the basil to fully dry before storing it, mold and mildew will form, causing the whole lot to spoil. The same will occur if moisture enters the container. 

How do I use dried herbs in recipes? 

Generally, if a recipe calls for a tablespoon of fresh herbs, you can substitute a teaspoon of dried herbs in their place. Start with less and adjust as needed to appease your taste buds. Chefs will appreciate off-season crops like herbs that they can buy locally. 

Pro Tips for Maintaining High-quality Dried Herbs

Drying homegrown herbs at home is rewarding and will make a significant difference in your winter recipes. Herbs harvested properly will maintain freshness and flavor for several years. Drying them in various ways is traditional, but you can also successfully freeze certain herbs. 

Like most things in growing and preserving food, we recommend experimenting with various herbs, drying, and storage methods to decide what works best. 

• After your leafy herbs are dried, leave them intact rather than crushing them up. If you crush them up before storage, you may lose some potency. Break or grind them before using them, as this process releases the flavors. 

• Invest in an inexpensive vacuum sealer that works on mason jars for best storage results. Removing the air from the jar each time you use the herbs can drastically extend the storage life. 
• Save food-safe silica packs throughout the year and toss one into jars and bags of dried herbs to help preserve the freshness. These packs wick moisture out, which can spoil dried herbs. 
• If you have a modern air fryer at home, check for a “dehydrator” mode and experiment with drying herbs using it. 
• If you air dry, pack them up before there’s time for dust to collect on the herbs, which makes them unusable. 
• Run a dehumidifier near your drying herbs to improve air quality, balance humidity levels, and reduce moisture in the air. This will reduce the time your herbs need to dry and increase the quality of the finished product. 

Happy herb drying!

Written by Jenna Rich of Partners’ Gardens LLC.